Venison.
CUT your venison into very thin slices, and put it into a
stewing-pan, with a large glass of red wine, a spoonful of
catchup, the same of browning, an onion stuck with cloves,
and half an anchovy chopped fine. When it boils, put
in your venison, and let it remain till it is thoroughly
heated. Then pour the whole together into a soup-dish,
with sippets underneath. Garnish with red cabbage or
currant jelly.